HOME > Chowhound > Spirits >
Do you create unique foods?
TELL US

Cocktails With Swedish Punsch

mrgrotto Mar 9, 2009 03:00 PM

Any good cocktail suggestions with Swedish Punsch? I'm kinda going crazy over Waldorfs right now, but would like to try a couple new ones. Also made a couple Bohannons (from Deep Ellum's Casey Keenan).

  1. Upload a photo (10 MB limit)
Delete
  1. davis_sq_pro Mar 9, 2009 05:08 PM

    Where are you finding Swedish Punsch in the Boston area? Or did you make your own? I developed a cocktail with Batavia Arrack, loosely based on a reinterpretation of the punsch recipe on the bottle (which I picked up at Brix):

    Dread Swede
    --
    2 oz Batavia Arrack
    3/4 oz Pimento Dram
    1/2 oz fresh lemon juice
    1/2 oz Maraschino liqueur

    Shake, strain, etc.

    20 Replies
    1. re: davis_sq_pro
      mrgrotto Mar 9, 2009 05:50 PM

      Made my own. Max Toste from Deep Ellum's recipe was in Imbibe an issue ago. Batavia Arrack, cardamom, nutmeg, simple syrup and lemon juice.

      Dread Swede sounds pretty dang tasty. Are you using the St. Elizabeth Allspice Dram? Or are you making it yourself?

      1. re: mrgrotto
        davis_sq_pro Mar 9, 2009 06:12 PM

        My own for now; I made about two liters following the recipe below just before they released the St. Elizabeth stuff -- I've been trying hard to work my way through it to justify buying a bottle... Soon... (said with a bit of a slur)

        http://www.cocktailchronicles.com/200...

      2. re: davis_sq_pro
        c
        craigasaurus Mar 12, 2009 05:52 PM

        I tried a version of this w/ Rhum Agricole subbed for the Batavia (which I don't have), St. James Ambre, and lime instead of lemon. Honestly, i didn't love it.

        1. re: craigasaurus
          davis_sq_pro Mar 14, 2009 12:33 PM

          Not saying that you should or should not love my drink--taste is certainly a very personal thing--but what tried is totally different. The drink has a relatively large amount of Marachino, I find nicely tempers the Batavia Arrack flavor (somewhat smoky with an almost sour note--and far afield from the Agricoles I've tried to date). So I'm sorry to hear that you wasted some of your rum with this modified version, but you might want to play with it again if you get your hands on some Arrack. I suspect that your drink was heavily overwhelmed by the Maraschino?

        2. re: davis_sq_pro
          jgg13 Apr 2, 2009 08:16 PM

          Where can you find batavia arrack in the boston area?

          1. re: jgg13
            mrgrotto Apr 3, 2009 01:16 PM

            Oh! I'd love to tell you but every time I do something like that, the ChowPolice reprimand me for self-promoting.

            The name of the distributor is Ideal and I'm pretty sure they sell by the bottle so any liquor store should be willing to special order you some.

            1. re: mrgrotto
              jgg13 Apr 3, 2009 01:28 PM

              Well, I'm 99.9% sure that I know which store you're at, so presumably if you're getting dinged by the Po-Po for saying that part then I already know the answer ;)

              If that's not the case, I'll just pester people to see if they can order for me.

              Danke

              BTW, speaking of that hypothetical liquor store I saw the last time that I was in that the Bitter Truth lineup was there. Between that & the Boston Shaker stocking them, I'm *so* glad I had them shipped in from germany just a few months ago :)

              1. re: jgg13
                mrgrotto Apr 3, 2009 02:20 PM

                Ha! I was totally freaking about the Bitter Truth order getting nabbed by Customs! At the... ahem... hypothetical liquor store.

                1. re: mrgrotto
                  jgg13 Apr 3, 2009 03:16 PM

                  Straying further and further OT, but when BT shipped to me, the customs label was filled out as being "flavor concentrates". Technically true, and likely to keep the federales at bay I figure :)

                  Straying a little less OT, how does one pronounce "batavia arack" anyways, one of those things I've only ever seen in print. I've been saying it "bah-tay-vee-yah ah-rack"

                  1. re: jgg13
                    mrgrotto Apr 3, 2009 03:29 PM

                    Well, technically, since bitters of this sort aren't potable, it's perfectly legal to ship them to MA, but try to explain that to your mail carrier and her/his bosses. That being said, BT were careful enough to suggest not putting the name of the hypothetical store on the label which could arouse suspicion. I agreed wholeheartedly and was more than a bit relieved when the packages arrived unfettered.

                    Regarding the arrack (note the extra letters compared to the Middle Eastern "arak"), that's how I pronounce it as well, but I'm sure we'll both be corrected at some point. Let me know if you get it first.

                    1. re: mrgrotto
                      jgg13 Apr 8, 2009 07:31 AM

                      BTW, that does seem to be how you say it - at least that's how they were saying it this weekend at ESK and I figure if they're getting it wrong then it's okay for me to get it wrong too ;)

                      I popped in the hypothetical liquor store the other night and located it - i wasn't really in a position to purchase it at the time (was in the middle of bar hopping and didn't want to lug a bottle of booze with me) but now I know where to look :)

                      Now, if the hypothetical store also carried falernum, i'd be a happy man :)

          2. re: davis_sq_pro
            davis_sq_pro Dec 16, 2011 03:55 PM

            For some reason I decided to revisit the Dread Swede this evening, and since my homemade pimento dram is long gone, I used St. Elizabeth. A bit overwhelming, to say the least--my homemade stuff was rather weak in comparison--so I reformulated the drink as below. I think this is both a much more balanced and much tastier drink than my original version:

            Dread Swede v2
            --
            2 oz Batavia Arrack
            1/2 oz maraschino liqueur
            1/4 oz pimento dram
            1/4 oz grenadine
            3/4 oz lemon juice
            2d falernum bitters

            I shook and strained but I think it would stand up well to being served on the rocks. This drink has a lot of flavor.

            1. re: davis_sq_pro
              barleywino Jan 28, 2012 07:58 PM

              Per Yarm's suggestion on his blog, found Kronan's Swedish punsch at Mall Discount Liquors in Cambridge (Boston area). Less lemony and more pronounced caramel/ rum than some of the house versions available around town, like a cross between Malmsey madeira and Faretti biscotti liqueur. Hopefully will become more widely available.

              1. re: barleywino
                davis_sq_pro Jan 29, 2012 06:53 AM

                Ah, wish you'd posted that earlier. I was in the area yesterday and visited a few stores looking for it and some other things. I'll grab it next time I'm over there...

                1. re: davis_sq_pro
                  barleywino Jan 29, 2012 12:13 PM

                  might want to call ahead to make sure they still have it (they said the bottle i bought was the last one, but didn't say whether more would be coming in soon)

                  1. re: davis_sq_pro
                    barleywino Feb 5, 2012 05:10 AM

                    Todd Maul at Clio (Boston) makes a Swedish punsch that is quite close to the Kronan bottled version, worth a visit (plus the bar has been recently remodeled, as you may know, giving the room a much more open feel, with an expanded bar menu as well (try the pork belly buns, or the fried chicken nuggets). If you get a chance, try the Dwight St Book Club (demerara rum, Pedro ximinez, Antica, burnt cinnamon syrup, port paint)

                    1. re: barleywino
                      davis_sq_pro Feb 5, 2012 08:10 AM

                      Forget the punsch... Pork belly buns?!? I'm there.

                      1. re: davis_sq_pro
                        EvergreenDan Feb 5, 2012 12:47 PM

                        Pork belly buns. Sounds like a contradiction -- is it the underside or the backside? ;)

                        I'm still back at "burnt cinnamon syrup." So is that burn cinnamon infused into simple syrup or cinnamon infused into burnt sugar syrup? It'd guess the former but the latter sounds more appealing. I *do* need to get to Clio again. I haven't been during Todd's reign.

                        --
                        www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

                        1. re: EvergreenDan
                          davis_sq_pro Feb 5, 2012 01:46 PM

                          Funny that you're guessing the latter. I would think the former -- "burnt sugar syrup" == caramel syrup, infused with cinnamon. I guess a visit to Clio is in order to settle this and try some pork buns.

                          (Are they anything like Momofuku's version? I was actually hoping to make these today for the Superbowl but plans didn't quite come together. http://momofukufor2.com/2010/01/momof...)

                          1. re: davis_sq_pro
                            barleywino Feb 5, 2012 07:21 PM

                            haven't tried Momofuku's but Clio's are similar to the ones in your picture-- and chef Oringer has always put out fantastic pork belly (drifting off topic here, but I think Shangri-La in Watertown, Shanghai Gate in Allston and Myers & Chang in the South End also have versions of this)

            2. jgg13 Apr 8, 2009 07:29 AM

              The Hesitation at Deep Ellum was pretty good to my tastebuds - equal parts Swedish Punsch & Rye.

              1 Reply
              1. re: jgg13
                mrgrotto Apr 10, 2009 04:34 PM

                Ha! I literally just had that two nights ago. Figures...

              Show Hidden Posts